Tandoori-style Chicken Thighs

While authentic Tandoori Chicken should of course be cooked in a tandoor oven, a charcoal grill or a broiler can also do a nice job. Using chicken thighs (or drumsticks) instead of a whole chicken speeds up the actual cooking while not sacrificing flavor.

Inspired by the Tandoori Chicken recipe in Neelam Batra – 1,000 Indian Recipes, I've now cooked this dish multiple times and it has always turned out great. A nice alternative for your next chicken BBQ!

Ingredients

• 1 lb 10 oz / 750 g chicken thighs (boneless)
• juice of 1 lemon or lime
• 3 cloves garlic, peeled, and an equal amount of ginger
• ⅓ cup / 75 ml low-fat yogurt
• 1 tbsp peanut oil
• 1 tsp garam masala
• 1 tsp ground fenugreek seed
• ½ tsp ground cumin seeds
• 1 tsp paprika powder
• ½ tsp cayenne pepper
• ⅛ tsp ground turmeric root
• 2 tbsp melted butter

Preparation

1. Place chicken thighs in a freezer bag. Add lemon juice. Refrigerate for a few hours.
2. In a food processor, puree garlic and ginger. Add yogurt, garam masala and fenugreek seed. Blend well.
3. Set small pan over medium heat. Add oil and heat until very hot.
4. Remove from heat. Add cumin, paprika, cayenne and turmeric root. Stir well.
5. Add the oil and spices to the garlic, ginger and yogurt mixture. Blend well.
6. Pour the mixture over the chicken thighs. Marinate at least overnight; 2 days is better.
7. Cook the chicken under a broiler or on a charcoal grill until it is done and has a few lightly charred spots on the outside. Brush with melted butter and cook for another minute. Serve.

Serve with rice.

Yields 4 servings